Jacky's Waterplace
Last inspected: Dec 1, 2025
95
Score
Going back to 2023, Jacky's Waterplace has seven inspections in the public record. On Dec 1, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
The trend has been moving in the right direction: nine violations last time, five this time.
Jacky's Waterplace's latest score of 95 sits above the Providence average of 80. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 1, 2025
Re-Inspection
1 minor violation. 1 corrected on site.
View 1 violation
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry spices are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food. Staff labeled during inspection.
3-302.12
95
Nov 17, 2025
Routine
2 critical violations. 1 major violation. 8 minor violations. 6 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Recently prepared chicken and shrimp were observed held at 46-54 degrees Fahrenheit in the prep unit. Recently cut tofu was observed held at 48 degrees in the prep unit. Shrimp was observed held at 45 degrees above the fill line in the fryer station prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were brought to the walk-in to rapidly chill; shrimp was placed in low-boy.
3-501.16(A)
Time used as public health control not properly documented
Inspector notes: TPHC logs for sushi rice were lacking time and amount of discard and/or last rice used. PIC informed.
3-501.19
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Inspector observed cooked sauce placed in plastic containers greater than four inches deep. Staff were instructed to place in shallow pans to cool.
3-501.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: A knife was observed stored in a container of tofu and water. Knife was removed and brought to be cleaned and sanitized.
3-304.12
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Dish scrubbies were observed in the hand-washing sinks in the fryer station and the server area. A hand-washing sink must not be used for purposes other than hand washing. Scrubbies were removed.
6-301.13
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of spices and sauces at the cookline are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food. Staff labeled during inspection.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Containers of various foods were observed stored on the floor in the walk-in and kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Ice scoops at the bar and server station were observed with handles stored in contact with the ice. Ice scoops were relocated.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Bar utensils are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
Single-use articles reused
Inspector notes: Single-use containers (soup base containers, sauce buckets) are being re-used to store other food items.
4-502.13
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -ice machine -deli slicer -tape on bar beverage rack.
4-601.11(B)
45
Nov 29, 2024
Re-Inspection
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: The cola refrigerator in the kitchen was not in good repair, observed held with tape. The door to the dessert low boy was misaligned.
4-501.11
Physical facilities installed, maintained, & clean
Inspector notes: The support column in the kitchen was in poor repair, observed with peeling paint. The physical facilities must be maintained in good repair.
6-201.16
90
Nov 15, 2024
Re-Inspection
1 critical violation. 4 major violations. 6 minor violations. 4 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Noodles was observed held at 54 degrees in the prep units. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Staff placed noodles in the reach-in portion of the prep unit.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of manager, recently cooked chicken was placed hot in the prep unit. Chicken was brought to walk-in to rapidly chill.
3-501.15
Food label missing or inaccurate
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-602.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Physical facilities installed, maintained, & clean
Inspector notes: The support column in the kitchen area is in poor repair, observed with peeling paint. The physical facilities must be maintained in good repair.
6-201.16
Handwashing sign not posted
Inspector notes: The public restrooms are lacking proper signage.
6-301.14
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: A container of ingredients was observed in direct contact with the food below it. PIC removed.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The scoops for dry ingredients were stored on an unclean surface (top of the containers) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC brought scoops to be cleaned and sanitized.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The cola refrigerator and rice hot hold units located in the kitchen are not in good repair, observed held with tape. The door to the dessert low-boy were observed mis-aligned.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the slicer has an accumulation of food residue and other debris.
4-601.11(B)
43
Oct 29, 2024
Routine
1 critical violation. 5 major violations. 9 minor violations. 7 corrected on site.
View 15 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (fish filet) were observed stored above ready-to-eat foods (vegetables) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Staff moved filet during inspection.
3-302.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the sushi, bar, and hostess stations. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC obtained soap for sushi area during inspection.
6-301.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Units taken out of service to be cleaned and sanitized.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, recently prepared chicken was placed hot in the prep unit above the fill line. Staff removed overflow of chicken and placed in walk-in to rapidly chill; remainder of chicken was within proper temperature limits.
3-501.15
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eel was observed held at 76 degrees Fahrenheit in a toaster oven. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC elected to dispose.
3-501.16(A)
Food label missing or inaccurate
Inspector notes: Working containers of various spices are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-602.11
In-use utensils: properly stored
Inspector notes: The hand-washing sink in the bar was blocked by to-go containers and chop sticks. A hand-washing sink shall be accessible at all times for employee use.
6-301.13
Handwashing sign not posted
Inspector notes: Handwashing signage was lacking in the public restroom.
6-301.14
Food contaminated by miscellaneous source
Inspector notes: Containers of oil and buckets of sauces were observed stored on the floor in the kitchen and walk-in. Food must be stored at least 6 inches above the floor.
3-307.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: The containers of food/ingredients were observed in direct contact with the food below in the prep unit and in the walk-in. Containers were removed from the prep unit during inspection.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC brought to be washed, rinsed, and sanitized.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of food and dry ingredients. A re-used can was used as a scoop in a container of rice. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. PIC removed bowls during inspection.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the following areas: -Bar (top of hand sink) -fry area (top shelving) -kitchen (on boxes).
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The cola refrigerator and rice hot holding located in the kitchen area was not in good repair, observed with tape. The doors to the dessert low-boy were observed mis-aligned.
4-501.11
In-use utensils: properly stored
Inspector notes: The support column in the kitchen area is in poor repair, observed with peeling paint. The physical facilities must be maintained in good repair.
6-201.16
33
Oct 25, 2023
Re-Inspection
No violations found.
100
Aug 1, 2023
Environmental Complaint
1 critical violation. 1 major violation. 5 minor violations. 1 corrected on site.
View 7 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Cans of coconut cream (in direct contact with rodent droppings), fish flakes, and sesame seeds (gnawed) ere observed adulterated. Foods were voluntarily disposed by the PIC.
3-101.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings throughout the establishment and adulterated foods. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not durable or properly constructed
Inspector notes: Shelf for rice cookers is line with Styrofoam, cardboard, and duct tape. Equipment that requires frequent cleaning shall be smooth durable and easily cleaned. PIC informed to remove materials.
4-201.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation residue and rodent droppings: 1. shelf holding rice cookers 2. bottom of prep table sheet pan with cutting boards
4-601.11(B)
Physical facilities not in good repair
Inspector notes: Three holes were identified at the exterior junctures of establishment. One hole was identified by double doors to patio. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The following areas have an accumulation of rodent droppings: 1. interior perimeter of dining room 2. dry storage room The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
61
Frequently Asked Questions
When was Jacky's Waterplace last inspected?
The most recent health inspection at Jacky's Waterplace on file is from Dec 1, 2025. The public record contains seven inspections in total.
How does Jacky's Waterplace compare to other restaurants in Providence?
Jacky's Waterplace most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has Jacky's Waterplace's inspection record improved over time?
Yes. Recent inspections at Jacky's Waterplace have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about nine previously.
What does a low risk rating mean?
A low risk rating at Jacky's Waterplace means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Jacky's Waterplace inspected?
Based on the inspection history on file, Jacky's Waterplace is inspected around three times per year on average.
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